Chicken Stew Moroccan recipe

ingredients :

• 600g skinless, boneless chicken breast fillets, chopped
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4cm knob fresh ginger, peeled and finely grated
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken stock
• 280g passata or tomato puree
• 200g canned chick peas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

preparation :

Season the chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
After that Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Then Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.